From b405d27ab297b1ad4ed635a75464a13765c76523 Mon Sep 17 00:00:00 2001 From: john Date: Mon, 28 Oct 2019 07:22:34 -0700 Subject: [PATCH] new recipes --- recipes/chimichuri | 8 ++++++++ recipes/cranberry_chutney | 7 +++++++ recipes/gochujang_marinade | 7 +++++++ recipes/liquid_soap | 2 +- recipes/meat_cooking_temps | 16 ++++++++++++++++ recipes/nut_seed_bread | 7 +++++++ recipes/tuna_salad | 6 ++++++ 7 files changed, 52 insertions(+), 1 deletion(-) create mode 100644 recipes/chimichuri create mode 100644 recipes/cranberry_chutney create mode 100644 recipes/gochujang_marinade create mode 100644 recipes/meat_cooking_temps create mode 100644 recipes/nut_seed_bread diff --git a/recipes/chimichuri b/recipes/chimichuri new file mode 100644 index 0000000..734699b --- /dev/null +++ b/recipes/chimichuri @@ -0,0 +1,8 @@ +1/4 cup vinegar +2 bunches parsley +1 bunch cilantro +3/4 cup oil. +5 cloves garlic + +blend together, marinade 2-6 hours +grill diff --git a/recipes/cranberry_chutney b/recipes/cranberry_chutney new file mode 100644 index 0000000..50d4137 --- /dev/null +++ b/recipes/cranberry_chutney @@ -0,0 +1,7 @@ +equal parts +cranberry, +orange +cinnamon +sugar + +mix diff --git a/recipes/gochujang_marinade b/recipes/gochujang_marinade new file mode 100644 index 0000000..95f94eb --- /dev/null +++ b/recipes/gochujang_marinade @@ -0,0 +1,7 @@ +1/2 cup vinegar +2tbs soysauce +2tbs fishsauce +2tb garlic ginger paste +6tb gochujang +1tsp chili flake + diff --git a/recipes/liquid_soap b/recipes/liquid_soap index 431d3f8..907ef9e 100644 --- a/recipes/liquid_soap +++ b/recipes/liquid_soap @@ -7,7 +7,7 @@ insulate and leave 24h. -Dilute to 1:4 with water once complete. +Dilute to 1:4 or 1:3 with water once complete. thicken with a small amount of salt as necessary, but not before adding fragrance oil as some may cause the soap to thicken naturally upon addition diff --git a/recipes/meat_cooking_temps b/recipes/meat_cooking_temps new file mode 100644 index 0000000..89b17d6 --- /dev/null +++ b/recipes/meat_cooking_temps @@ -0,0 +1,16 @@ +Safe temperatures for cooked meats +Ground meat and meat mixtures Beef, pork, veal, lamb 160 +Turkey, chicken 165 +Fresh beef, veal, lamb Steaks, roasts, chops +Rest time: 3 minutes 145 +Poultry All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 +Pork and ham Fresh pork, including fresh ham +Rest time: 3 minutes 145 +Precooked ham (to reheat) +Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F 165 +Eggs and egg dishes Eggs Cook until yolk and white are firm +Egg dishes (such as frittata, quiche) 160 +Leftovers and casseroles Leftovers and casseroles 165 +Seafood Fish with fins 145 or cook until flesh is opaque and separates easily with a fork +Shrimp, lobster, crab, and scallops Cook until flesh is pearly or white, and opaque +Clams, oysters, mussels Cook until shells open during cooking diff --git a/recipes/nut_seed_bread b/recipes/nut_seed_bread new file mode 100644 index 0000000..83422c7 --- /dev/null +++ b/recipes/nut_seed_bread @@ -0,0 +1,7 @@ +700g nuts and seeds +2tsp salt +1/2 cup coconut oil or olive oil +6 eggs + +bake 350 for 1 hour + diff --git a/recipes/tuna_salad b/recipes/tuna_salad index 22251a2..6eb5c54 100644 --- a/recipes/tuna_salad +++ b/recipes/tuna_salad @@ -6,3 +6,9 @@ 1 tablespoon fresh lemon juice 1 clove garlic minced salt and freshly ground black pepper +salt +soy sauce +dijon mustard +pepper +dill +